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This easy, fresh three-bean salad is full of protein and bold, refreshing flavors. Three beans, such as kidney beans, black beans, and cannellini beans, are tossed together with fresh onion, celery, and red wine vinegar to create the best flavors without refined sugar.
Enjoy this three-bean salad for lunch or dinner—it’s perfect for both. Fresh lemon juice, sweet honey, and aromatic garlic are some of the key ingredients that make this salad so delicious.
You will want to make this salad all summer long because it comes together in minutes and requires no cooking. Just simply toss everything together and serve it alone or with your favorite pairings like crackers or chips.
Ingredients needed
Below is a visual overview of the ingredients you will need to make this bean salad. Full measurements are listed further down below in the recipe card.
How to Make Three-Bean Salad
First, prepare and chop all of the ingredients for the dressing and salad. Measure out all of the ingredients so they are ready to be used.
Next, in a small bowl, combine all of the ingredients for the salad dressing such as the oil, vinegar, lemon juice, honey, garlic, Italian seasoning, sea salt, and pepper. Whisk the ingredients with a fork until well combined.
Now, let’s prepare the salad. In a large bowl, combine the cannellini, kidney, and black beans along with the chopped celery, fresh onion, and cilantro.
Next, pour the dressing over the bean salad and lightly toss everything together until evenly coated.
Serve the salad in a bowl and enjoy it right away!
Recipe Notes
- If not eating right away, place the 3 beans salad in the refrigerator until ready to serve.
- Refrigerate any leftovers in the refrigerator in an airtight container for up to four days.
- Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.
- Adjust the salt and pepper to your liking.
- For vegan bean salad, use maple syrup instead of honey.
Frequently Asked Questions
As long as you do not have any allergies to beans, then yes, bean salad is good for you! This three-bean salad contains no refined sugar and is filled with protein and plant-based fiber.
You can serve this salad either cold or at room temperature. If you are not serving the bean salad right away, I recommend refrigerating it until ready to use.
You can enjoy all types of other proteins with this salad like baked or grilled chicken, steak, fish, nachos, etc.
Yes. If you do not like cilantro, you may use parsley instead.
If you have leftovers, place them in a container and store them in the fridge for up to 5 days. I do not recommend freezing.
What to Serve it with
Serve these options with your favorite 3 bean salad recipe:
- Grilled Steak
- Crispy Baked Chicken Thighs
- Grilled Italian Chicken Breast Recipe
- Air Fryer Fish and Chips
- Greek Turkey Meatballs
- Oven-Baked Tilapia
You may also like
- Asian Cucumber Salad
- Italian Pasta Salad
- Homemade Coleslaw Recipe
- Cucumber Avocado Feta Salad
- Spinach Apple Pecan Salad
- Waldorf Salad
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Easy Three Bean Salad Recipe
Equipment
- 1 small bowl
- 1 medium bowl
- 1 fork
- Measuring cups and spoons
Ingredients
Bean Salad Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, fresh
- 1 teaspoon honey
- 1 teaspoon garlic, minced
- ½ teaspoon Italian seasoning, dried
- ½ teaspoon salt, Kosher
- ½ teaspoon ground black pepper, Kosher
For the bean Salad
- 15 ounces cannellini beans, one can, rinse and drain
- 15 ounces black beans, one can, rinse and drain
- 15 ounces kidney beans, one can rinse and drain
- ¾ cup celery, chopped
- ½ red onion, medium; chopped
- ⅓ cup fresh cilantro, chopped
Instructions
- In a small bowl, combine all of the salad dressing ingredients with a fork (¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon garlic, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper). Whisk until well mixed.
- Next, in a large bowl, combine all of the beans (15 ounces cannellini beans, 15 ounces black beans, 15 ounces kidney beans) along with the ¾ cup celery, ½ red onion, and ⅓ cup fresh cilantro.
- Pour the dressing over the beans and toss them well until coated.
- Transfer the salad to a bowl and serve.
Notes
- If not eating right away, place the 3 bean salad in the refrigerator until ready to serve.
- Refrigerate any leftovers in the refrigerator in an airtight container for up to 5 days.
- Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.
- Adjust the salt and pepper to your liking.
- For vegan bean salad, use maple syrup instead of honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These calories, carbs etc seem very high per cup vs other similar ones I make?
Best salad yet! I have made it 3 times. Great for a quick lunch. Low carb. Try this recipe, it’s wonderful.
Hi, just wondering what the serving size is? Thanks so much!
Hi there, one cup
Just made this 3 bean salad (a couple modified items ) didn’t have any minced garlic so I used 1/4 teaspoon of garlic power and cut back on the olive oil (half of what recipe called for)
It was delicious Thanks for the recipe
Perfect! Glad you liked it
I will definitely come back to rate once I get to taste it. Anyhow, I had a question. Nowhere in this recipe does it mention if the beans are drained or if they get rinsed. The pictures look as though they have been both drained and rinsed. Is this a step that was overlooked?
yes. I clarified. You definitely drain and rinse
Great alternative for a salad from your standard potato or macaroni for BBQs. After following recipe exactly I found it to be subtle in taste so I doubled the Italian seasoning, honey and salt
and added an additional tablespoon of vinegar for a more zesty salad. Very good recipe for no refined sugar. Passing this recipe on to my daughter who loved it. Will definitely make again. Thank you!